One-Pan Roasted Chicken Thighs with Carrots and Potatoes
A delicious and easy one-pan meal featuring juicy roasted chicken thighs paired with tender carrots and potatoes, perfect for busy weeknights.
Ingredients
Chicken Thighs
- 4-6 pieces bone-in, skin-on chicken thighs (6-8 oz each)
Vegetable Seasoning
- 1 tbsp olive oil for chicken seasoning
- 1 tsp dried thyme for chicken seasoning
- 1 tsp dried rosemary for chicken seasoning
- ½ tsp kosher salt for chicken seasoning
- ¼ tsp black pepper for chicken seasoning
Vegetables
- 4 medium carrots, cut into 1-inch pieces
- 4 medium Yukon Gold potatoes, cut into 1-inch cubes
- 2 tbsp olive oil for vegetable mix
- 4 cloves garlic, minced
- 1 tsp dried thyme for vegetable mix
- 1 tsp dried rosemary for vegetable mix
- ½ tsp kosher salt for vegetable mix
- ¼ tsp black pepper for vegetable mix
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together the 1 tablespoon of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.
- Add the chicken thighs to the bowl and coat them well with the seasoning mixture.
- In another bowl, combine the carrots, potatoes, 2 tablespoons of olive oil, minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Toss to combine.
Cooking
- Place the seasoned chicken thighs in a large baking dish or a rimmed baking sheet.
- Arrange the carrots and potatoes around the chicken.
- Roast in the preheated oven for about 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Let the dish rest for a few minutes before serving.
Notes
Make sure the chicken thighs are dry before seasoning them to get that crispy skin. You can add other vegetables like bell peppers, onions, or Brussels sprouts for more variety. If you prefer boneless chicken, adjust the cooking time as boneless thighs may cook faster.